Ground spice
Ground spice: Enhance your dishes with rich aromas and flavors.
Price range: 1.20€ through 12.00€
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Warm fragrance with complexity
- Ground allspice with an intense, warm and aromatic character.
- It instantly gives depth and complex flavor with a small amount.
- Ideal for meatballs, kokkinista, pastitsio and holiday sweets.
- Fine texture that is easily incorporated into doughs and sauces.
Why choose Allspice
- Ground Pimenta dioica fruits
- Warm, spicy flavor with a complex aroma
- Ideal for minced meat, stuffed & cooked foods
- Adds depth to sauces and casseroles
Description
Ground allspice comes from the dried fruits of the Pimenta dioica plant, and gets its name because it combines the aromas of cinnamon, nutmeg and cloves. In powder form, allspice is ideal for instantly adding depth and complexity to the flavor of any dish. Its intense, warm and slightly spicy flavor has established allspice as a staple ingredient in many traditional and modern recipes.
Where should I use the ground Spice?
Ground allspice is widely used:
- In minced meat for meatballs, soutzoukakia, burgers
- In casserole dishes such as red meat, tomato sauces, stews
- In the filling for stuffed or stuffed meatballs
- In pastitsio, moussaka, oily dishes
- In marinades for red meats
- In sweets such as melomakarona or spiced cookies
How is it used?
It is used in small quantities due to its intense flavor. A pinch is enough to flavor an entire dish. It combines excellently with cinnamon, cloves, nutmeg and bay leaf.
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Additional information
Frequent questions
What is allspice?
Allspice is a dried fruit that resembles many well-known spices, but it is not a mixture – it is a natural, unique spice.
Where do we use allspice?
In minced meat dishes, sauces, stews, pies, and pastries. It is also often used in cinnamon drinks or in rakomelo.
What is the difference between grated and whole?
Ground allspice offers immediate aroma and flavor, while whole allspice needs boiling or roasting to release its oils.
Is allspice Greek?
No. The plant is native to Central America and the Caribbean, but is widely used in Greek cuisine.
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